Spinach and Sundried Tomato Frittata
Author: Valerie@Snap-Peas
Cook time: 30 mins
Total time: 30 mins
Spinach and Sun-Dried Tomato Frittata
Ingredients
  • ¾ cup orzo pasta - cook until firm to the bite, drain and allow to cool
  • 6 eggs
  • ⅓ cup whole milk ricotta cheese
  • ¼ cup creme fraiche
  • 1 package frozen chopped spinach, thawed, with ALL the water squeezed out
  • ½ cup sun-dried tomatoes, chopped
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • nutmeg
Instructions
  1. Combine the eggs, ricotta, and creme fraiche. stir until eggs are beaten and ingredients combined. Add spinach, tomatoes, cooled orzo, s&p, nutmeg
  2. Pour into greased 1½ quart baking dish, Bake @ 375* for 25 minutes, turn oven to broil, place dish under broiler for 5 minutes until golden. Let the frittata rest for 5 minutes before serving.
  3. Enjoy!
Recipe by snap-peas at https://www.snap-peas.com/2012/10/22/spinach-and-sundried-tomato-frittata/